How to make Chole Bhature
- Pressure cook the chole.
- Rinse the white chickpeas in water a couple of times and soak them overnight for about 7-8 hours.
- Drain the water.
- Cook in a pot or pressure cooker with 3 cups of water, salt, and baking powder.
- Drain the water, and set the chole aside.
- Make the paste.
- Blend the onion, tomatoes, green chile, ginger, and garlic cloves in a grinder or blender.
- Grind mixture to a fine paste.
- Set paste aside.
- Make the chole masala gravy.
- Heat oil or ghee in a pan or wok.
- Add the garam masala, cumin seeds, tejpatta, cinnamon, cloves, green cardamoms, and black peppercorn.
- Fry until fragrant.
Note: Stir frequently to keep from burning.
- Add the ground past.
- Sauté for 7-8 minutes or until the oil begins to leave the masala paste, stirring constantly so it doesn’t stick.
- Add dry spice powders – the turmeric, coriander powder, red chilli powder, dry mango powder, and asafetida.
- Mix well and sauté for 1 minute.
- Add the cooked chole and stir.
- Add water as required, salt to taste, and thenmix well.
- Simmer chana masala gravy over a low or medium heat in an uncovered pan for 12-15 minutes, stirring occasionally until the curry thickens.
- Mash a couple chickpeas to help thicken the gravy.
- Finally, add green chile and garam masala powder, then mix well and let simmer for 1-2 minutes.
- Check seasoning and add more salt or spices as desired.
- Garnish with coriander leaves, slit green chillis, and ginger julienne.
- Serve chole with lemon wedges, onion slices, and bhatura.
- Enjoy your chole bhature!
Packing this for your lunch or your kid's lunch? Mack sure you pack them in an insulated lunch kit or in your kid's lunch box
The name chole bhatureis a description of the dish itself: chole is a spicier curry with white chickpeas, and bhature is a kind of fried and leavened flat bread.